Caraway Essential Oil
Latin name: Carum carvi
Synonyms: Apium carvi, carum, caraway fruits
Plant family: Apiaceae (Umbelliferae)
Extraction: Steam distillation from the dried ripe seed or fruit (approx. 2-8 % yield)
Origin: Native to Europe and western Asia, now widely cultivated in Germany, Holland, Scandinavia and Russia.
Plant characteristics: A biennial herb, up to 75cm high which has many branches, finely cut leaves and umbels of white flowers with a thick, tapering, root. The small seeds are curved with five distinct pale ridges.
Caraway Essential Oil characteristics: A colourless to pale yellow liquid with a strong, warm, sweet spicy odour.
Traditional use: Extensively used as a domestic spice, especially in cakes, bread and cheese. Caraway has traditionally been used as a remedy for dyspepsia, menstrual cramp, poor appetite, laryngitis and bronchitis.
Blends well with: Jasmine, Cinnamon and other spicy oils.
Cautions and comments: Non-toxic, non-sensitizing, may cause dermal irritation in concentration.
Main chemical constituents: mainly carvone (50-60%) and limonene (40%)
How to Use
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in cool, dark place.